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Want to know the secret to making the juiciest turkey tenderloins? In this hack, I'll show you how to make the best turkey tenderloins you'll ever have in un.
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Sear: Sear turkey tenderloins for 1 minute on all sides until lightly browned. Roast Turkey: Place the skillet in the oven and roast in the preheated oven for about 20-25 minutes or until the internal temperature of the thickest part of the meat reaches 160°F (it will rise another 5 degrees after resting for 10 minutes for a final temperature of 165°F).
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Preheat oven to 400˚F. Mix together all spices and rub on all sides of the turkey tenderloin. Lay the turkey tenderloin on baking sheet. Cut butter into pats and place on top of the turkey. Cook for 20-30 minutes, or until the turkey is done (165˚F internal temp). Time will vary based on size of the turkey tenderloin.
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Preheat oven to 400°F. Spray a large sheet pan with non-stick cooking spray or line with a Silpat baking sheet. Place flour in one shallow bowl and mix in pepper. In another shallow bowl, add eggs and beat. In a third shallow bowl, add the crushed potato chips and the chopped sage.
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Preheat the oven to 180C/350F. Combine the spices in a small bowl. Pat dry the turkey with a paper towel. Sprinkle the spices on the turkey breasts and press them well into the meat, ensuring all sides are covered. Let it marinate for at least 10 minutes or up to 2 hours in the refrigerator.
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Mix the brine ingredients and pour over the turkey tenderloin. After 30 minutes, remove the turkey tenderloin from the brine and pat them dry. You need to make sure you dry them as best as you can so that the seasoning would stick to the meat. Mix all the seasoning ingredients in a bowl.
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Mix the marinade for turkey tenderloins: In a small bowl or measuring cup, whisk together the marinade ingredients: olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar, paprika, thyme, sage, black pepper, and garlic.Reserve 3 tablespoons of the mixture and set it aside. Add the turkey fillets: Pour the remaining marinade into a large resealable plastic bag or a medium size shallow.
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Directions. In a large bowl whisk together the egg, olive oil, melted butter, lemon juice, lemon zest, parsley, salt, pepper and garlic. Add the turkey tenders and make sure all the turkey tenders have been coated in the egg mixture. Cover with plastic wrap and refrigerate to marinate for one hour or even better overnight. Preheat oven to 400°F.
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Preheat the oven to 425°F. Line a baking sheet with parchment paper. Pour the ranch dressing into a shallow bowl and set aside. In a separate bowl mix the panko with garlic, paprika, salt and pepper. Dip the tenders, one at a time, into the ranch. Shake off the excess and place in the panko mixture, gently pressing the crumbs onto the turkey.
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Arrange a rack in the middle of the oven and heat the oven to 325°F. Heat 1 tablespoon vegetable oil in a large cast iron or oven-proof non-stick skillet over medium-high heat until shimmering. Add the turkey tenderloins and cook until browned on the bottom, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes more.
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SIXTH STEP: Place each turkey tender into the breadcrumb mixture and coat well on both sides. SEVENTH STEP: Place the turkey tenders onto the sheet pan on the cooling rack. Lightly spray the turkey tenders with olive oil cooking spray. EIGHTH STEP: Bake turkey tenders for 20 minutes.
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1½ - 2 lb. turkey breast and/or tenderloins; 3 cups pickle juice (1½ - 24 oz. jars of kosher dill pickle) 3 cups panko breadcrumbs; 5 tbsp. neutral flavored oil, such as avocado or grapeseed
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Sprinkle the seasoning mix over both sides of the turkey and rub the spices in with your fingers. Place the tenderloin in the hot skillet and using oven mitts, return the skillet to the oven and bake for 10 minutes. After 10 minutes, remove the skillet from the oven and using tongs, flip the turkey over.
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Heat remaining olive oil in a large skillet over medium-high heat. Sear the turkey tenderloins on each side for a minute or two to lock in the moisture. Bake the tenderloins in the oven, uncovered, for about 25 minutes or until they reach an internal temperature of 165 °F. Use a meat thermometer for the best result.